Posts Tagged 'Daring Baker’s challenge'

April Daring Baker’s challenge – Maple mousse!

When I think of maple syrup I think of Canada in the autumn, with beautiful red leaves on the trees and a slight nip in the air. So this challenge is perfect, as Sydney is feeling the autumn chill and needs the perfect sugary pick-me-up!

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favourite from April 27th to May 27th at http://thedaringkitchen.com!

Our lovely host Evelyne wanted to share a bit of her maple-syrupy home with us for this challenge. Since Lisa and Ivonne of DB fame challenged her to include an edible container she decided to make a Maple Mousse served in a baked Bacon Cup, topped with a meringue. But luckily she offered alternatives for the bacon-fearers, as I don’t have a fear of bacon but a fear of bacon filled with mousse!

Maple mousse is a wonderful idea, and I was grateful that the mandatory items of the challenge were that we must make a) one of the 2 maple mousse recipes listed, and b) an edible container in which to place the mousse for presentation. Evelyne also allowed us to substitute maple syrup if we couldn’t find any, which is exactly what I had to do.

Since there is a competition for the best edible container, I thought I’d veer from the provided recipes and try a lovely coconut base that I have used before. Sadly when it came to making the container it flopped. So instead I made a little  spoon out of shortcrust pastry, the recipe of which I got from my go-to recipe site. Hopefully the wonderful ladies will forgive me for this and still count me as having completed the challenge!

The maple mousse recipe was easy to follow, and I substituted the maple syrup for 50% red gum honey and 50% golden syrup. The honey flavour was light and very rich. The challenge was fun, and the recipes sound, so thanks Evelyn for setting us such a great challenge!

Recipe Sources:
– Maple mousse is adapted from Jaime Oliver is not my boyfriend
– Pastry decorations are from Not Quite Nigella’s shortcrust recipe

Maple Mousse:

1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)

Bring maple syrup to a boil then remove from heat.
In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

Add warmed egg yolks to hot maple syrup until well mixed.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Remove from the fridge and divide equally among your containers, top with decorations and serve.

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November Daring Baker’s challenge – crostata!

When I read the heading to this month’s challenge I thought we were making some sort of bread. I’m so happy to say that crostata is actually delicious italian pastry!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Simona gave us three choices of tart to make, all sounding utterly delicious. As I am still obsessed with creme patisserie after the May DBC, I decided to make my crostata with custard. Unfortunately I decided to make the pastry on one of Sydney’s 30-degree days! At first the pastry just would not work as it kept on getting too soft. I’ll even go so far as to reveal I threw a massive tantrum when Frank came in to help and flicked pastry blobs all over the kitchen counter….

After gathering the blobs and my frayed nerves, I decided to start again. I refrigerated the pastry after every step, and in the end it turned out fabulously. I didn’t have the right sized flan tin, so I used a spring-form cake tin. It gave the custard good height, and baked well. To quote Frank’s brother-in-law, this was one of my best yet! Definitely try it if you’re looking for an italian take on custard tart. Thanks Simona for the great challenge!

Pasta frolla (pastry)

Ingredients:

1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
a pinch of salt
1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)
1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Making pasta frolla by hand:

Whisk together sugar, flour and salt in a bowl.
Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
Add the lemon zest to your flour/butter/egg mixture.
Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Crostata con la Crema

you will need: One batch of pastry cream (Note: For the recipe that I used, see https://lollcakes.wordpress.com/2010/10/01/croquembouche/. Prepare the pastry cream in advance of assembling the crostata)

Assembling and baking the crostata con la crema:

Heat the oven to 350ºF [180ºC/gas mark 4].
Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.

Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin’s width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Cover the bottom of the crostata crust evenly with the pastry cream.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)

Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
Put the tart in the oven and bake for 30 minutes.
After 35 minutes, check the tart, and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 45 minutes to bake the tart until golden.)

When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

October Daring Baker’s challenge – Doughnuts!

This was my first Daring Baker’s challenge, and what a fantastic one it was! The challenge forced me to confront my fears of hot oil, with the only downside being that Frank got to see exactly how much of a giant baby I can be. (Yes, he has seen me in a onesie, but this was far more similar to a cry-baby)

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Lori also encouraged us to make more than one type of doughnut from her recipes provided. And now for my excuses! I would have loved to get completely immersed in this challenge and get creative, but sadly I have just been too frantic to dedicate the time to it, and so I only made one type of doughnut. I will definitely take the recipes away however, and make them another time when things are more calm at the Pig Palace. With my new-found confidence! 😉

I chose to make traditional yeast doughnuts, as these are my favorite kind. I also decided to coat them in cinnamon sugar, as there is nothing better than fresh doughnuts with cinnamon! The recipe was wonderfully straight-forward, and the doughnuts turned out perfectly. The only hitch was the hot oil…
We borrowed a deep-fryer from Frank’s brother, as I was worried about deep-frying for the first time (oh yes!) on a gas stove. When the oil was at the right temperature I became too scared to put the doughnuts in, so I yelled for Frank and made him do the first round (while dancing behind him with all the teatowels we own, as he said this is the best way to put out an oil fire). He made it seem so easy that I pottered on and did the rest, and now I’m keen to try all sorts of other delicious deep-fried goodies!! Frank’s favorite part? The doughnut holes. Bite-sized deliciousness!

Yeast Doughnuts:

Preparation time:
Hands on prep time – 25 minutes
Rising time – 1.5 hours total
Cooking time – 12 minutes

Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size

Ingredients
1.5 cups Milk
1/3 cup butter/margarine
2 pkts Active Dry Yeast
1/3 cup Warm Water
2 large eggs, beaten
¼ cup white Granulated Sugar
1.5 tsp table salt
1 tsp grated nutmeg
4 2/3 cup plain flour + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
1/4 cup granulated sugar + 2 tsp cinnamon for dusting

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the margarine/butter is melted so that it incorporates well into the batter.)
Place the butter in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
Gently place the doughnuts into the oil, 3 to 4 at a time.

Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
Transfer to a cooling rack placed in baking pan. Once cooled toss in cinnamon-sugar mix.


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